Potato, sausage, and corn chowder
Does it bother you when you search a recipe online, but once you’ve landed on the link to the adorable blog you are required to scroll through miles of endless blather about the blogger’s life, pictures of the kids, the dog, the artfully arranged ingredients, and more about the personal inner struggle the blogger has with getting her kids to eat whatever it is?
Me too.
So Hallelujah, I’m gonna spare you my personal drama and just let you check out the recipe.
Potato & Kielbasa chowder
This is a satisfying & easy recipe for a Potato & Kielbasa Chowder! It’s a family favorite. A wonderfully flavorful recipe that is perfect for a chilly evening. We particularly like it on a cosy night while there is football or basketball in the air and a beer on hand.
- 1 onion, chopped
- 1 clove garlic, minced
- 4 cups chicken broth
- 4 cups water
- 8 potatoes, peeled and diced
- 2 cups frozen corn
- 16 oz. Kielbasa sausage
- 1 bay leaf
- 1/2 tsp dried thyme
- 1/2 tsp ground pepper
- 8 oz sharp cheddar or Monterey jack cheese, shredded
- 1 cup heavy cream (or half & half)
In a 6 quart Dutch oven, heat the oil over medium high heat.
Add the onion and garlic. Sauté for 3-4 minutes until the onions are translucent and slightly golden. Be careful to not let them get too brown.
Add broth, water, potatoes, corn, sausage, bay leaf, thyme, and pepper. Stir to combine.
Bring to a boil.
Reduce heat to a simmer. Cover and let cook over low-heat for 35-45 minutes or until the potatoes are fork-tender.
Discard the bay leaf.
Add the shredded cheddar cheese and cream to the soup and stir to combine and melt the cheese.
Serve and enjoy!
To lower the calories, easily substitute half & half for the cream, and a turkey kielbasa.
